The Filipino Cookbook - by Miki Garcia (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Learn authentic and delicious recipes with this beautifully illustrated Filipino cookbook.</b> <p/>This delightful collection of 85 tried and tested recipes from the Philippines showcases the full range of authentic dishes from the country. Each region has its own distinct food culture, and this book relates the secrets and soul of dishes that create the cultural mosaic that is the Philippines. <p/><i>The Filipino Cookbook</i> features easy, step-by-step instructions that Filipinos and non-Filipinos alike will enjoy. Learn to make the famous vegetable dishes of the Tagalog Peninsula to the seafood and noodles of the Visayan Islands and the spicy and colorful curries of Mindanao. Learn to make a perfect <i>Pinakbet</i> (Sauteed Vegetables with Shrimp Paste) or a delicious <i>Halo-Halo</i> (Mixed Fruits Dessert). Regale your friends with a wonderfully easy <i>Paella</i> (Rice and Seafood Medley) and <i>Morcon</i> (Stuffed Beef Roll) or an amazing bowl of <i>Pininyahang Manok</i> (Chicken with Pineapple). <p/>Utilizing readily available ingredients, <i>The Filipino Cookbook</i> allows anyone to create authentic Filipino food at home, whether you are one of the 4 million Filipino-Americans living in the United States or simply interested in trying something new. <p/><b>Authentic Filipino recipes include: </b><ul><li>Pan de Sal Bread Rolls</li><li>Wonton Soup</li><li>Crispy Lechon Pork</li><li>Chicken Adobo</li><li>Sweet and Sour Fish</li><li>Mung Bean and Spinach Stew</li><li>Noodles with Shrimp and Tofu</li><li>Sweet Banana and Jackfruit Rolls</li><li>Iced Tapioca Pearl and Jelly Drink</li></ul><p/><br></br><p><b> Review Quotes </b></p></br></br><br>'Fried rice is a staple in all Asian countries where rice is eaten daily', wrote Miki Garcia in <i>The Filipino Cookbook</i>. She noted that Filipino fried rice is garlicky, and is often accompanied by Filipino sausages ...Filipinos like their fried rice garnished with crispy fried garlic or chopped green onion. --<b><i>The Jerusalem Post </i></b><br><br>A delightful collection of 80 tried and tested recipes, <i>The Filipino Cookbook</i> showcases a full range of authentic Filipino dishes. --<b><i>The Asian Journal</i></b><br><br>With influences from Chinese and Spanish cooking, Filipino food loves sour flavours, salty meat and creamy coconut. Try Miki Garcia's classic recipes from soy pork to sweet banana and jackfruit rolls. --<b><i>The Independent</i></b><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Miki Garcia</b> is a journalist by training and a food aficionado by vocation. She obtained a Master's degree in journalism in England and is the author of two books: <i>All About Ireland</i> and <i>How To Get Involved with International Organizations</i>. She is an expert on Kapampangan culture and history and, though she has lived and traveled in nearly 100 countries, her greatest love is for the melting-pot food of the Philippines, where she lived for a year. She resides in San Francisco, California. <p/><b>Luca Invernizzi Tettoni</b> was a world-renowned photographer who lived and worked in Asia for 40 years. He specialized in books on Asian culture including <i>Tropical Asian Style, Balinese Gardens, Thai Style, The Tropical Spa</i> and <i>Contemporary Thai</i>.
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